I am all about easy cooking and watching the budget. Cherry tomatoes go with all types of fresh herbs, I usually buy either parsley, chives, basil or rosemary and use it in recipes until it’s gone. The next time I go to the store, I try a different herb for variety. If I buy too many at one time, I usually don’t use them all before they go bad. This simple recipe combines leftover cooked green beans with fresh tomatoes and parsley. I usually cook a double batch of fresh vegetables as a head start to the next days meals.

Green Bean, Cherry Tomato and Parsley Salad

Rating: 5

Total Time: 10 minutes

Yield: 3 cups

Serving Size: 1 cup

Calories per serving: 44

Fat per serving: 3 cal fat. total fat 0.3g, trans fat 0g

Good Points: very low in saturated fat, no cholesterol, high in calcium, very high in dietary fiber, high in iron, high in manganese, high in potassium, very high in vitamin A, high in vitamin B6, very high in vitamin C
Nutrition Facts: 3 servings of 44 calories, 3 calories from fat. total fat 0.3g, trans fat 0g, cholesterol omg, sodium 154mg, total carbohydrates 8.6g, dietary fiber 2.5g, sugars 4.1g, protein 1.8g, vitamin A 34%, calcium 5%, vitamin C, iron 6% (based on a 2000 calorie diet)


  • 1 Pint of Cherry Tomatoes, sliced in half
  • 1 cup of Roasted Green Beans, chilled
  • 8 sprigs of Fresh Parsley chopped
  • (You can switch the parsley with other fresh herbs like cilantro, rosemary or basil.)
  • 1 tbsp. Minced Garlic
  • 1 tbsp. Balsamic Vinegar
  • 2 tbsp. Water
  • Cracked Black Pepper to taste


  1. Mix the Cherry Tomatoes, Green Beans and Parsley in a glass bowl.
  2. Mix the Garlic, Balsamic Vinegar, Water and pepper in a glass.
  3. Pour the dressing mix over the vegetables.
  4. Toss lightly with your hands to coat evenly.
  5. Chill for 1 hour before serving.
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